Back to 6 servings Spice paste 5 shallots (or 1 medium red onion), diced 3 cloves garlic 1 inch galangal, ginger can stand in 0.5 inch fresh turmeric, or 1 teaspoon ground turmeric 1 teaspoon ground coriander 4 bird's eye chilies, or to taste 2 tablespoons lemon juice Stew 1 medium russet potato, peeled and cut into 1 inch pieces 3 tablespoons oil 14 oz tempeh, cut into 1 cm cubes 1 Chinese eggplant, halved lengthwise, sliced 1 cm thick 6 Thai eggplant, quartered 2 small tomatoes, quartered 13.5 oz coconut milk 800 ml unsalted vegetable stock, or water 2 teaspoons salt, or to taste 2 tablespoons coconut sugar, palm or brown sugar can substitute 4 Indonesian daun salam leaves, or two regular bay leaves 8 snake beans, or green beans, cut into 2 inch lengths 2 whole bird's eye chilies, optional To serve 2 lontong rice cakes, cut into large pieces sambal oelek, to serve cilantro leaves, to serve thinly sliced scallions, to serve
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Blend the shallots, garlic, galangal, turmeric, ground coriander, bird's eye chilies and lemon juice to a smooth paste, about 90 seconds.2 Step 2: Boil the diced potato in salted water until fork tender, then drain and set aside.3 Step 3: Set a wok or Dutch oven over high heat, add the oil, and let it warm for about a minute. Add the tempeh and eggplant and stir often as they cook, roughly 8 minutes, until all the pieces have an even golden-brown color.4 Step 4: Stir in the tomatoes and the spice paste and fry for 2 more minutes, until the paste coats the tempeh and eggplant.5 Step 5: Add the coconut milk, stock or water, salt, coconut sugar and daun salam, and bring to a boil.6 Step 6: Once boiling, cook until the largest eggplant pieces feel tender and buttery when pressed. Add the potato, snake beans and optional whole chilies, reduce the heat to medium and simmer for 4 more minutes until the vegetables are fully cooked.7 Step 7: Ladle into bowls and top with lontong, sambal oelek, cilantro and scallions.getsaucepan.com/r/a5f5f812-a999-51e5-9539-a11843bc641b
Cook this in Saucepan Lontong Sayur (Malaysian Coconut Vegetable Stew with Rice Cakes) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
